Agaric rose pie and making method thereof

A technology of rose cake and fungus, which is applied in baking, baked food with modified ingredients, dough treatment, etc. It can solve the problems of inconvenient to carry and single variety of fungus food, so as to improve taste, balance nutrition and promote digestion and absorption Effect

Pending Publication Date: 2020-09-15
吉林省长白山悦草园健康食品开发有限公司
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem in the prior art that the types of fungus food are single and inconvenient to carry, the invention discloses a fungus rose cake and a production method thereof. The pastry, which is easy to absorb and easy to carry, increases the added value of fungus, and produces nutrition and meal replacement foods that contemporary young people also like as daily nutritional supplements, broadening the application field of fungus

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Agaric rose pie and making method thereof
  • Agaric rose pie and making method thereof
  • Agaric rose pie and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: A kind of fungus rose cake provided by the present invention, raw materials include fungus, wheat flour, eggs, honey, rose paste, white bean paste filling, edible vegetable oil, sorbitol, trehalose, edible salt, the ingredients of each raw material The parts by weight are: 5 parts of fungus, 20 parts of wheat flour, 5 parts of eggs, 2 parts of honey, 10 parts of rose sauce, 20 parts of white bean paste, 15 parts of edible vegetable oil, 3 parts of sorbitol, 3 parts of trehalose, edible 0.5 parts of salt.

[0019] Further, the raw materials also include butter, and the parts by weight of the butter are 5 parts.

[0020] Further, the raw material also includes fructo-oligosaccharide, and the weight part of fructo-oligosaccharide is 1.5 parts.

[0021] The method for making described fungus rose cake, comprises the steps:

[0022] (1) breaking the wall of the fungus and crushing it; preferably, the fineness after the breaking of the wall of the fungus is 50...

Embodiment 2

[0035] Embodiment 2: A kind of fungus rose cake provided by the present invention, raw materials include fungus, wheat flour, eggs, honey, rose paste, white bean paste filling, edible vegetable oil, sorbitol, trehalose, edible salt, the ingredients of each raw material The parts by weight are: 8 parts of fungus, 30 parts of wheat flour, 7 parts of eggs, 4 parts of honey, 15 parts of rose sauce, 30 parts of white bean paste, 20 parts of edible vegetable oil, 5 parts of sorbitol, 5 parts of trehalose, edible 0.4 parts of salt.

[0036] Further, the raw materials also include butter, and the parts by weight of the butter are 6 parts.

[0037] Further, the raw material also includes fructo-oligosaccharide, and the weight part of fructo-oligosaccharide is 1.5 parts.

[0038] The method for making described fungus rose cake, comprises the steps:

[0039] (1) breaking the wall of the fungus and crushing it; preferably, the fineness after the breaking of the wall of the fungus is 50...

Embodiment 3

[0052]Embodiment 3: A kind of fungus rose cake provided by the present invention, raw materials include fungus, wheat flour, eggs, honey, rose paste, white bean paste filling, edible vegetable oil, sorbitol, trehalose, edible salt, the ingredients of each raw material Parts by weight are: 6 parts of fungus, 25 parts of wheat flour, 6 parts of eggs, 3 parts of honey, 13 parts of rose sauce, 25 parts of white bean paste, 17 parts of edible vegetable oil, 4 parts of sorbitol, 4 parts of trehalose, edible 0.6 parts of salt.

[0053] Further, the raw materials also include butter, and the number of parts by weight of the butter is 8 parts.

[0054] Further, the raw material also includes fructo-oligosaccharide, and the weight part of fructo-oligosaccharide is 0.5 parts.

[0055] The method for making described fungus rose cake, comprises the steps:

[0056] (1) breaking the wall of the fungus and crushing it; preferably, the fineness after the breaking of the wall of the fungus i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an agaric rose pie. The pie is prepared from the following raw materials: agaric, wheat flour, eggs, honey, rose sauce, white bean paste stuffing, edible vegetable oil, sorbitol, trehalose and edible salt. The invention further provides a method for making the pie. The method comprises the following steps: (1) subjecting the agaric and the like to wall breaking and crushing; (2) uniformly mixing water and saccharides; (3) adding the eggs, the edible vegetable oil and the edible salt; (4) putting the wall-broken agaric powder into a solution mixed in the step (3), and performing uniform stirring and standing; (5) adding the wheat flour, and performing stirring and dough kneading to prepare a wrapper; (6) preparing stuffing; (7) putting the wrapper and the stuffing into a forming machine; and (8) performing baking. The agaric rose pie has the advantages of reserving agaric nutrient substances, balancing nutrient collocation, being easier to absorb by human bodiesand convenient to eat and carry, achieving the meal replacement effect and meeting the requirements of wider consumer groups.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a fungus rose cake and a preparation method thereof. Background technique [0002] The types of fungus products on the market are too single. It is mainly dried fungus, and the quality of fungus is difficult to control. At present, the fungus in the market is mainly eaten directly. The main disadvantages are single taste and inconvenient eating methods. Fungus is mainly rich in fungus polysaccharides, which have anti-platelet aggregation and anti-coagulant effects on the human body. Fungus melanin is a polysaccharide peptide that has the physiological activity of enhancing the immune function of the body. How to enrich the deep-processed food of fungus and fully retain its nutrients , expanding the application of fungus is a problem that those skilled in the art have been discussing. Contents of the invention [0003] In order to solve the problem in the prior art that the types...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/31A21D13/38A21D2/36A21D2/34A21D2/18
CPCA21D2/181A21D2/34A21D2/36A21D13/06A21D13/31A21D13/38
Inventor 孙凯钰
Owner 吉林省长白山悦草园健康食品开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap